Creamy rainbow carrot fettuccine

• Vegan
• Gluten free

• Produce

  • 1 Garlic clove
  • 1/2 Lemon, Juice of
  • 6 Rainbow carrots, medium large

• Refrigerated

  • 3 tbsp Almond milk, unsweetened

• Condiments

  • 1 tbsp Maple syrup
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 tsp Sesame oil

Found on nutritionalfoodie.com

Description

Ingredients

• 6 medium-large rainbow carrots (or all original)
• 2 Tbsp olive oil
• ¼ cup tahini
• ½ tsp sesame oil (add more if you love the flavor)
• 1 Tbsp maple syrup
• 1 garlic clove grated
• Juice of half a lemon
• 3 Tbsp unsweetened almond milk
• Sesame seeds, pine nuts & parsley for garnish (optional)

Directions

• Using a vegetable peeler slice the carrots into ribbons (discard the outside layer). Due so by holding the top of the carrot (large side) and slice down and away from you
• Add olive oil and a pinch of salt to a medium saucepan on medium heat and add in carrot noodles
• Cook for 10 minutes, stritting often until carrots are soft
• While carrots are cooking prepare your sauce
• Add all ingredients to small bowl and whisk to combine. Add almond milk slowly until the sauce reaches the consistency you like (I like mine creamy and 3 Tbsp worked perfect)
• Remove carrots from heat and stir in sauce